SERVINGS: 12
4 medium eggs
1 1/2 cups all-purpose flour
1/2 cup peanut butter
1/2 cup low-fat plain Greek yogurt 1/3 cup chia seeds
1/4 cup maple syrup
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup blueberries
DIRECTIONS
1. Preheat oven to 350°F. In a large bowl, combine all ingredients except blueberries. Mix well.
2. Fold in blueberries. Fill lined muffin tin. Bake for 15-20 minutes.
3. Store at room temperature for 3 days or freeze for up to three months.
NUTRITION INFORMATION PER SERVING
Protein: 8.4g, Total Fat: 8.8g, Carbs: 23g, Calories: 202kcal, Fruits: 0.09 servings,
Ps: to make it vegan you can substitute the eggs for 2 large bananas
